CN104432144A - 一种含蹄筋的食品及其制备方法 - Google Patents
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- 210000002435 tendon Anatomy 0.000 title claims abstract description 28
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 11
- 240000007942 Prunus pensylvanica Species 0.000 claims abstract description 11
- 235000013647 Prunus pensylvanica Nutrition 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000000312 peanut oil Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000233866 Fungi Species 0.000 claims description 30
- 240000001307 Myosotis scorpioides Species 0.000 claims description 30
- 235000015278 beef Nutrition 0.000 claims description 23
- 235000015277 pork Nutrition 0.000 claims description 23
- 241000234314 Zingiber Species 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 235000013330 chicken meat Nutrition 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000234282 Allium Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000018645 Allium odorum Nutrition 0.000 abstract 1
- 244000003377 Allium tuberosum Species 0.000 abstract 1
- 235000005338 Allium tuberosum Nutrition 0.000 abstract 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
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Abstract
本发明涉及一种含蹄筋的食品，它由如下重量份数的原料制备得到：蹄筋500-700克、虫草1-2克、红樱桃2-5颗、蛋清1-3个、面粉25-30克、葱白5-10克、姜片3-8克、精盐5-8克、鸡精0.5-2克、绍酒15-30毫升、湿淀粉5-8克、花生油50-80毫升、精炼大豆油10-20毫升，本发明营养更均衡，更好的保留它们的自然口味，产品味道更鲜美，制备工艺简单，可适合于家庭应用，亦可适合工厂化大规模生产。
Description
技术领域
本发明涉及一种食品，特别涉及一种含蹄筋的食品及其制备方法。
背景技术
随着生活水平的提高，生活节奏的加快，对快速食品的需求量愈来愈大，但是现今市场上的这类食品大多营养单一，主要成分为淀粉或者植物蛋白，不能满足人体对多种营养的需求，目前国内市场上的食品口感匹配效果差，大部分人难以接受。
发明内容
鉴于现有技术的不足，本发明的目的在于提供一种含蹄筋的食品及其制备方法。
本发明的目的是这样实现的：
一种含蹄筋的食品，它由如下重量份数的原料制备得到：蹄筋500-700克、虫草1-2克、红樱桃2-5颗、蛋清1-3个、面粉25-30克、葱白5-10克、姜片3-8克、精盐5-8克、鸡精0.5-2克、绍酒15-30毫升、湿淀粉5-8克、花生油50-80毫升、精炼大豆油10-20毫升。
上述含蹄筋的食品，它由如下重量份数的原料制备得到：蹄筋500克、虫草1克、红樱桃2颗、蛋清1个、面粉25克、葱白5克、姜片3克、精盐5克、鸡精0.5克、绍酒15毫升、湿淀粉5克、花生油50毫升、精炼大豆油10毫升。
上述含蹄筋的食品的制备方法，它包括如下步骤：将虫草刷洗干净，用30℃的温水50毫升，浸泡15分钟，放入蒸锅中蒸50分钟，取出虫草待用，虫草汁滤去杂质；蹄筋撕去表面纤维组织，洗净，放入沸水中煮5分钟，捞出、洗净；蛋清与面粉调成糊，将虫草逐个挂糊，放入170℃的花生油中炸制2分钟；锅置火上，倒入精炼大豆油，放入葱白、姜片煸炒20秒钟，去葱白、姜片，倒入虫草汁，放入蹄筋、虫草、绍酒，焖烧6分钟；锅中再加入精盐、鸡精，继续焖烧2分钟，用湿淀粉勾芡，装盘，用红樱桃点缀即可。
本发明原料中合理搭配上述食材，维生素、矿物质和植物纤维含量丰富，使产品营养更均衡，尤其适合肥胖者和维生素缺乏者食用，枸杞、山药具有甜味，食盐对本食品也有调味作用，制作方法中更好的保留它们的自然口味，产品味道更鲜美。本发明的制作方法保持原汁原味原药性，能够最大限度发挥各成分的有效作用，制备工艺简单，可适合于家庭应用，亦可适合工厂化大规模生产。
具体实施方式
以下通过制备实施例的形式对本发明的上述内容再作进一步的详细说明，但不应将此理解为本发明上述主题的范围仅限于以下的实例，凡基于本发明上述内容所实现的技术均属于本发明的范围。
实施例1：
取蹄筋500克、虫草1克、红樱桃2颗、蛋清1个、面粉25克、葱白5克、姜片3克、精盐5克、鸡精0.5克、绍酒15毫升、湿淀粉5克、花生油50毫升、精炼大豆油10毫升，将虫草刷洗干净，用30℃的温水50毫升，浸泡15分钟，放入蒸锅中蒸50分钟，取出虫草待用，虫草汁滤去杂质；蹄筋撕去表面纤维组织，洗净，放入沸水中煮5分钟，捞出、洗净；蛋清与面粉调成糊，将虫草逐个挂糊，放入170℃的花生油中炸制2分钟；锅置火上，倒入精炼大豆油，放入葱白、姜片煸炒20秒钟，去葱白、姜片，倒入虫草汁，放入蹄筋、虫草、绍酒，焖烧6分钟；锅中再加入精盐、鸡精，继续焖烧2分钟，用湿淀粉勾芡，装盘，用红樱桃点缀即可。
实施例2：
取蹄筋700克、虫草2克、红樱桃5颗、蛋清3个、面粉30克、葱白10克、姜片8克、精盐8克、鸡精2克、绍酒30毫升、湿淀粉8克、花生油80毫升、精炼大豆油20毫升，将虫草刷洗干净，用30℃的温水50毫升，浸泡15分钟，放入蒸锅中蒸50分钟，取出虫草待用，虫草汁滤去杂质；蹄筋撕去表面纤维组织，洗净，放入沸水中煮5分钟，捞出、洗净；蛋清与面粉调成糊，将虫草逐个挂糊，放入170℃的花生油中炸制2分钟；锅置火上，倒入精炼大豆油，放入葱白、姜片煸炒20秒钟，去葱白、姜片，倒入虫草汁，放入蹄筋、虫草、绍酒，焖烧6分钟；锅中再加入精盐、鸡精，继续焖烧2分钟，用湿淀粉勾芡，装盘，用红樱桃点缀即可。
Claims (3)
1.一种含蹄筋的食品，其特征在于，它由如下重量份数的原料制备得到：蹄筋500-700克、虫草1-2克、红樱桃2-5颗、蛋清1-3个、面粉25-30克、葱白5-10克、姜片3-8克、精盐5-8克、鸡精0.5-2克、绍酒15-30毫升、湿淀粉5-8克、花生油50-80毫升、精炼大豆油10-20毫升。
2.根据权利要求1的一种含蹄筋的食品，其特征在于，它由如下重量份数的原料制备得到：蹄筋500克、虫草1克、红樱桃2颗、蛋清1个、面粉25克、葱白5克、姜片3克、精盐5克、鸡精0.5克、绍酒15毫升、湿淀粉5克、花生油50毫升、精炼大豆油10毫升。
3.根据权利要求1所述的一种含蹄筋的食品的制备方法，其特征在于，它包括如下步骤：将虫草刷洗干净，用30℃的温水50毫升，浸泡15分钟，放入蒸锅中蒸50分钟，取出虫草待用，虫草汁滤去杂质；蹄筋撕去表面纤维组织，洗净，放入沸水中煮5分钟，捞出、洗净；蛋清与面粉调成糊，将虫草逐个挂糊，放入170℃的花生油中炸制2分钟；菜心放入沸水中煮2分钟，捞出放入冰水中冷却；锅置火上，倒入精炼大豆油，放入葱白、姜片煸炒20秒钟，去葱白、姜片，倒入虫草汁，放入蹄筋、虫草、绍酒，焖烧6分钟；锅中再加入精盐、鸡精，继续焖烧2分钟，用湿淀粉勾芡，装盘，用红樱桃点缀即可。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614722A (zh) * | 2016-02-25 | 2016-06-01 | 戴胜兰 | 一种酱香型牛蹄筋的腌制方法 |
| CN105685837A (zh) * | 2016-02-25 | 2016-06-22 | 戴胜兰 | 一种腌制酱香型牛蹄筋的腌料 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614722A (zh) * | 2016-02-25 | 2016-06-01 | 戴胜兰 | 一种酱香型牛蹄筋的腌制方法 |
| CN105685837A (zh) * | 2016-02-25 | 2016-06-22 | 戴胜兰 | 一种腌制酱香型牛蹄筋的腌料 |
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Application publication date: 20150325 |